A great snack for picnics. Grilled chicken, midly spiced with Thai green curry paste, in crusty rolls with Romaine lettuce leaves for crunch and a drizzle of sweet chilli sauce for extra flavour
- Crusty rolls (we used M&S ones)
- 1 level tbs Thai green curry paste
- 3tbs oil
- Zest and juice of 1 lemon
- 6 chicken thigh fillets
- 4 tsp mayonnaise
- A few romaine lettuce leaves
- About 4tsp sweet chilli sauce
Mix the curry paste with the oil, lime zest and juice in a nonmetallic dish. Add the chicken thighs and leave to marinate for 10 mins( or overnight if you have the time.)
Heat a griddle and cook chicken (in 2 batches, if necessary) for about 3 mins on each side, until just cooked and cool.
Spread the split rolls with mayonnaise. Put a few lettuce leaves on the base of each one, add a chicken thigh and half a thigh, drizzle with chilli sauce and squeeze more lime juice over, if you like. Put the top on, tie and wrap.
Top tip for making Thai chicken roll
Wrap made rolls with grease proof paper to keep fresh and crisp